About us

I was born in Texas and have worked in the Columbus restaurant scene for the last 20 years I have always felt drawn to BBQ throughout my career. I've always been fascinated at how the best meals I've made are not from expensive cuts of meat but rather created by quality meats cooked low and slow with lots of patience. This is why at Hank's, we specialize in Central Texas BBQ.

Why name the restaurant Hank's? While doing my externship in culinary school, Chef coats were ordered with my name on them. Instead of reading BRAD HARKRIDER they read HANK RIDER. The name just stuck and for the next 4 years of my life, everyone called me Hank.